Creole "style" Chicken & Sausage Jambalaya

Ingredients

  • green bell pepper, diced
  • yellow onion, chopped
  • yellow onion, chopped
  • celery ribs, chopped
  • celery ribs, chopped
  • garlic cloves, minced
  • garlic cloves, minced
  • + 58 more ingredients
    • 1 lb
    • boneless skinless chicken breast, cubed
    • 1 lb
    • boneless skinless chicken breast, cubed
    • 1
    • green bell pepper, diced
    • 1
    • 1
    • 1
    • 3 large
    • 3 large
    • 3
    • 3
    • 1 bunch
    • scallion, chopped
    • 1 bunch
    • scallion, chopped
    • 1 (32 ounce) can
    • diced tomatoes, with juices
    • 1 (32 ounce) can
    • diced tomatoes, with juices
    • 1 (15 ounce) can
    • chicken broth
    • 1 (15 ounce) can
    • chicken broth
    • 1 ¼ cups
    • long grain rice
    • 1 ¼ cups
    • long grain rice
    • 1 tablespoon
    • Worcestershire sauce
    • 1 tablespoon
    • Worcestershire sauce
    • 2
    • bay leaves
    • 2
    • bay leaves
    • 1 teaspoon
    • dried basil
    • 1 teaspoon
    • dried basil
    • 1 teaspoon
    • dried oregano
    • 1 teaspoon
    • dried oregano
    • 1 teaspoon
    • dried sage
    • 1 teaspoon
    • dried sage
    • 1 teaspoon
    • paprika
    • 1 teaspoon
    • paprika
    • 1 teaspoon
    • salt
    • 1 teaspoon
    • salt
    • cracked black pepper

1 Cook sliced sausage over medium high heat in a 6 quart stock pot until slightly browned, about 5 minutes. 2 Add bell pepper, onion, celery, garlic and scallions and cook until softened but not translucent, about 4 minutes. 3 Add cubed chicken breast and worcestershire sauce and cook just unti...

View full recipe at SpringPad

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